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Food name Side stream Component group Component Value Unit Description Reference
Fruit and vegetables, unspecified Pectin residue Proximates Glutamic acid 12.1 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Potato pulp Proximates Glutamic acid 7.82 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Sugar beet Sugar beet pulp Proximates Glutamic acid 9.35 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Wheat Wheat Proximates Glutamic acid 27 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Barley Barley Proximates Glutamic acid 22.1 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive cake, dried Proximates Glutamic acid 55.4 g AA-N/kg total N Dried, two-stage dried Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
Olive Olive leaves Proximates Glutamic acid 47.4 g AA-N/kg total N Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
Animal by-products, unspecified Blood Proximates Glutamic acid 10.58 % protein Poultry, coagulated. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Feathers Proximates Glutamic acid 9.91 % protein Wet. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Offals Proximates Glutamic acid 13.14 % protein Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
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